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Potato Risotto With Mushrooms
Recipe By : CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn
Amount Measure Ingredient -- Preparation Method
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2 Pounds russet potatoes -- (about 8 medium)
peeled
2 Cups heavy cream
1/4 Pound Shiitake or other fresh mushrooms -- ends trimmed and
thinly diced (1/4 to 1/2)
1/4 Cup freshly grated Parmesan cheese -- (about 1-ounce)
Salt and freshly ground black pepper to
taste
To prepare the potatoes, carefully cut potatoes into thin, even slices using a
knife or food processor with a slicing blade. Cut the slices into 1/8 inch
wide strips. Cut the strips crosswise into very fine dice the size of rice
grains. As the potatoes are cut, place them in a large bowl of cold water.
(This can be prepared ahead to this point and set aside at room temperature in
the bowl covered with cold water.)
To cook, bring 1 cup of the cream to a boil in a heavy large nonstick saucepan
over mediumhigh heat. Drain the potatoes and add them to the cream. Simmer
gently, adjusting the heat, until the cream is absorbed, stirring
occasionally. Pour in 1/2 of the remaining cream with all of the mushrooms.
Simmer gently until the cream is absorbed, stirring occasionally. (This can
prepared to this point about 1 1/2 hours ahead and set aside at cool room
temperature.)
To serve, bring to a simmer and pour in the remaining cream. Simmer until
thickened and the cream is absorbed (the potatoes will start to meld
together), for about 20 minutes. Stir in the Parmesan. Season with salt and
pepper. Mound in a vegetable dish or spoon out onto 4 to 6 large plates with
an entree. Serve immediately.
Yield: 4 to 6 servings
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